1 tablespoon (15 g) melted butter (plus extra for cooking)
1 cup (150 g) fresh blueberries
Optional toppings: powdered sugar, maple syrup, or honey
Directions
Combine dry ingredients In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix wet ingredients In a separate bowl, whisk the egg, milk, orange juice, orange zest, and melted butter until well blended.
Form the batter Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing. Gently fold in half of the blueberries.
Cook the pancakes Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter. Ladle about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look set, then flip and cook the other side until golden.
Serve Repeat with the remaining batter. Top the pancakes with the leftover blueberries and finish with your choice of powdered sugar, maple syrup, or honey.
